| Dairy and non-dairy probiotic beverages P Kandylis, K Pissaridi, A Bekatorou, M Kanellaki, AA Koutinas Current Opinion in Food Science 7, 58-63, 2016 | 234 | 2016 |
| Food Applications and Potential Health Benefits of Pomegranate and its Derivatives P Kandylis, E Kokkinomagoulos Foods 9 (2), 122, 2020 | 233 | 2020 |
| Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk D Dimitrellou, P Kandylis, T Petrović, S Dimitrijević-Branković, S Lević, ... LWT-Food Science and Technology 71, 169-174, 2016 | 129 | 2016 |
| Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening M Sidira, P Kandylis, M Kanellaki, Y Kourkoutas Meat science 100, 41-51, 2015 | 100 | 2015 |
| Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production D Dimitrellou, P Kandylis, S Lević, T Petrović, S Ivanović, V Nedović, ... LWT 116, 108501, 2019 | 96 | 2019 |
| Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production Y Kourkoutas, P Kandylis, P Panas, JSG Dooley, P Nigam, AA Koutinas Applied and environmental microbiology 72 (9), 6124-6135, 2006 | 96 | 2006 |
| Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of … P Kandylis, AS Vekiari, M Kanellaki, NG Kamoun, M Msallem, ... LWT-Food Science and Technology 44 (5), 1333-1341, 2011 | 95 | 2011 |
| Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages M Sidira, P Kandylis, M Kanellaki, Y Kourkoutas Food chemistry 178, 201-207, 2015 | 75 | 2015 |
| Nano-tubular cellulose for bioprocess technology development AA Koutinas, V Sypsas, P Kandylis, A Michelis, A Bekatorou, ... PloS one 7 (4), e34350, 2012 | 74 | 2012 |
| Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening M Sidira, P Kandylis, M Kanellaki, Y Kourkoutas Food Chemistry, 2016 | 71 | 2016 |
| Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393 D Dimitrellou, P Kandylis, Y Kourkoutas LWT-Food Science and Technology 69, 468-473, 2016 | 64 | 2016 |
| Lactic acid fermentation by cells immobilised on various porous cellulosic materials and their alginate/poly-lactic acid composites MN Kumar, AI Gialleli, JB Masson, P Kandylis, A Bekatorou, AA Koutinas, ... Bioresource technology 165, 332-335, 2014 | 60 | 2014 |
| Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production D Dimitrellou, P Kandylis, M Sidira, AA Koutinas, Y Kourkoutas Journal of dairy science 97 (8), 4675-4685, 2014 | 59 | 2014 |
| Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood T Varzakas, P Kandylis, D Dimitrellou, C Salamoura, G Zakynthinos, ... Preparation and Processing of Religious and Cultural Foods, 67-129, 2018 | 55 | 2018 |
| Yogurts Supplemented with Juices from Grapes and Berries D Dimitrellou, N Solomakou, E Kokkinomagoulos, P Kandylis Foods 9 (9), 1158, 2020 | 52 | 2020 |
| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells P Kandylis, C Drouza, A Bekatorou, AA Koutinas Bioresource technology 101 (19), 7484-7491, 2010 | 51 | 2010 |
| Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts D Dimitrellou, P Kandylis, Y Kourkoutas Foods 8 (9), 374, 2019 | 48 | 2019 |
| Acidogenesis of cellulosic hydrolysates for new generation biofuels P Kandylis, A Bekatorou, K Pissaridi, K Lappa, A Dima, M Kanellaki, ... Biomass and Bioenergy 91, 210-216, 2016 | 48 | 2016 |
| Downstream extraction process development for recovery of organic acids from a fermentation broth A Bekatorou, A Dima, P Tsafrakidou, K Boura, K Lappa, P Kandylis, ... Bioresource Technology 220, 34-37, 2016 | 47 | 2016 |
| Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation P Kandylis, A Goula, AA Koutinas Journal of agricultural and food chemistry 56 (24), 12037-12045, 2008 | 46 | 2008 |
Poonam Singh NigamUniversity of Ulster, UKVerified email at ulster.ac.uk
